Food product



Patented Sept. 13, 1927.

UNITED STATES PATENT OFFICE.

FOOD PRODUCT.

30 Drawing.

This invention relates to food products, and more particularly to a foodproduct formed of yeast, and methods of making the;

same.

In the present invention, I provide a. yeast food roduct in which theobjectionable odor and fliivor of the yeast is removed without removingthe protein substances which contribute largely to the food value of theyeast.

Many processes have been suggested for preparing extracts from yeast.These extracts are generally similar to meat extrac: tives containingvery little protein, proteose, or peptone, and consist very largely ofthe ureldes' of the purin group. The food value of these preparationslike that of meat extracts is ve low. These methods of prepa ration alldi apend on hot water extraction and filtration, together with specialfeatures for removing the objectionable bitter and yeasty taste. Unlessthe flavor and odor of the east is removed, it is so strong that the prnot is useless for food.

In the resent invention, I obtain a food product a substance suitablefor use as a base for-incorporation with flavoring substances, withoutthe necessity of resorting to the usual extrac and filtering. Due to thefzict that there 18 no filtration, a higher yield of food substance isobtained from the yeast than has heretofore been possible.

In practicing the process, fresh yeast from any known source isseparated from the accompanying liquid by any of the usual methofpressing, settling or centrifugation- The yeast containing suflicientwater to show a dry yeast substance content of from to cent is thenheated under pressure untll the cells are disrupted and the mas entirelyliquefied. The excess of moisture is then removed in an evaporator or ona water and steam bath until the desired consistency is reached. Iprefer to evaporate until a water content of from to per cent isobtained.

By autoclaving the east in this manner, the flavor and odor o the yeastis entirely removed and a tasteless material containin practically allthe food value of the origina yeast is obtained to which salt, spices,or any desired flavoring substances may be added.

In practicing the process according to one example, 50 grams ofcompressed yeast is mixed with 350 cc. of water and the suspen-Application fled November 9, 1925. Serial No. 68,019.

sion placedin an autoclave and subjected to a temperature of 150 C., fora of from 30 to minutes. The resulting liquid is evaporated in suchmanner that it will not be scorched until it is reduced or concentratedto a volume of about 25 cc.

The temperature and pressure of the o eration may be varied withincertain limits if compensated for by an increase or decrease in the timeof heating. However, the, useoftoohihapressureortoolonga digestion r tsin coagulation which renders the final material non-miscible with water.If too low a presure is employed or too short a digestion, destructionof the flavor and odor of the yeast is not attained. Thus, a treatmentfor one hour at a temperature of 115 C. was notsufiicient to destroy theodor and flavor of the yeast. Moreover,bytoohi hapressureortoolongadigestion coagfi tion occurs and this renders the final pr uctnonmiscible with water. For example, this occurred inv treating yeast ata temperature of 155 C. for ninety minutes.

The resulting product is a brown pasty mass an opalescent, liquid whenmixe with water and, as stated, this substance may be employed as a basein the preparation of various food products.

claim:

1. The herein described process of reparing food products from yeastswhic comprises heatin yeast to cause disruption of the yeast celcontrolling the temperature and time of treatment to preventcoagulation, and concentratlngetihe 2. The herein descri process 0reparing food products from yeast whic comprises heating yeast to a temrature not over 150 C. for a. period of 'ess than. 90 and concentratingthe resulting 3. The herein described process of reparing food productsfrom yeast whic comprises forming a solution of from 5 to 15 per centeast content in water,- heating to disrupt e east cells, controlling thetemperature an time of treatment to prevent coagulation, and thenconcentrating the pr uct the water content is reduced to from 30 to 40per cent.

In testimony whereof,I aflix my signature.

ARNOLD K. BALLS.

liquid;

